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Journal Abstract Search

187 related items for PubMed ID: 27144959

  • 1. Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies.
    Piotrowska-Cyplik A, Myszka K, Czarny J, Ratajczak K, Kowalski R, Biegańska-Marecik R, Staninska-Pięta J, Nowak J, Cyplik P.
    J Sci Food Agric; 2017 Jan; 97(2):659-668. PubMed ID: 27144959
    [Abstract] [Full Text] [Related]

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  • 3. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack.
    Pennacchia C, Ercolini D, Villani F.
    Food Microbiol; 2011 Feb; 28(1):84-93. PubMed ID: 21056779
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  • 5. Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life.
    Kaur M, Shang H, Tamplin M, Ross T, Bowman JP.
    Food Microbiol; 2017 Dec; 68():71-80. PubMed ID: 28800828
    [Abstract] [Full Text] [Related]

  • 6. The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts.
    Gribble A, Mills J, Brightwell G.
    Meat Sci; 2014 May; 97(1):83-92. PubMed ID: 24548927
    [Abstract] [Full Text] [Related]

  • 7. Influence of unsliced delicatessen meat freshness upon bacterial growth in subsequently prepared vacuum packed slices.
    Holley RA, McKellar RC.
    Int J Food Microbiol; 1996 Apr; 29(2-3):297-309. PubMed ID: 8796430
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  • 8. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.
    Lorenzo JM, Gómez M.
    Meat Sci; 2012 Dec; 92(4):610-8. PubMed ID: 22749431
    [Abstract] [Full Text] [Related]

  • 9. Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage.
    Reid R, Fanning S, Whyte P, Kerry J, Bolton D.
    Meat Sci; 2017 Mar; 125():46-52. PubMed ID: 27886641
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
    Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F.
    J Appl Microbiol; 2008 May; 104(5):1341-53. PubMed ID: 18070037
    [Abstract] [Full Text] [Related]

  • 11. Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.
    Holley RA, Peirson MD, Lam J, Tan KB.
    Int J Food Microbiol; 2004 Dec 01; 97(1):53-62. PubMed ID: 15527918
    [Abstract] [Full Text] [Related]

  • 12. In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products.
    Vermeiren L, Devlieghere F, De Graef V, Debevere J.
    J Appl Microbiol; 2005 Dec 01; 98(1):33-42. PubMed ID: 15610415
    [Abstract] [Full Text] [Related]

  • 13. Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.
    Hyldgaard M, Meyer RL, Peng M, Hibberd AA, Fischer J, Sigmundsson A, Mygind T.
    Int J Food Microbiol; 2015 Dec 23; 215():131-42. PubMed ID: 26433458
    [Abstract] [Full Text] [Related]

  • 14. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.
    Han Y, Jiang Y, Xu X, Sun X, Xu B, Zhou G.
    Meat Sci; 2011 Aug 23; 88(4):682-8. PubMed ID: 21459524
    [Abstract] [Full Text] [Related]

  • 15. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.
    Fregonesi RP, Portes RG, Aguiar AM, Figueira LC, Gonçalves CB, Arthur V, Lima CG, Fernandes AM, Trindade MA.
    Meat Sci; 2014 Jun 23; 97(2):151-5. PubMed ID: 24583322
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham.
    Samelis J, Kakouri A, Georgiadou KG, Metaxopoulos J.
    J Appl Microbiol; 1998 Apr 23; 84(4):649-60. PubMed ID: 9633662
    [Abstract] [Full Text] [Related]

  • 17. The microbiology of beef carcasses and primals during chilling and commercial storage.
    Reid R, Fanning S, Whyte P, Kerry J, Lindqvist R, Yu Z, Bolton D.
    Food Microbiol; 2017 Feb 23; 61():50-57. PubMed ID: 27697169
    [Abstract] [Full Text] [Related]

  • 18. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA.
    J Appl Microbiol; 2005 Feb 23; 99(6):1303-13. PubMed ID: 16313402
    [Abstract] [Full Text] [Related]

  • 19. Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
    Gui M, Binzhao, Song J, Zhang Z, Hui P, Li P.
    J Sci Food Agric; 2014 Aug 23; 94(10):2057-63. PubMed ID: 24318167
    [Abstract] [Full Text] [Related]

  • 20. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM, Karwowska M, Dolatowski ZJ.
    Meat Sci; 2014 Feb 23; 96(2 Pt A):750-6. PubMed ID: 24200566
    [Abstract] [Full Text] [Related]

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